1-2 red chilies (or substitute green), depending on desired spice level (you can also leave out the chili for an extra mild curry)
2 shallots (or 1 small cooking onion)
1 thumb-size piece galangal or ginger, sliced
3 large cloves garlic
1 t ground coriander
1 t ground cumin
¼ t fresh nutmeg (or substitute cinnamon)
3 T fish sauce (available at Asian/Chinese food stores)
1 t dried turmeric OR 1 thumb-size piece fresh turmeric, thinly sliced
1 T brown sugar
4 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard central stem)
1 can coconut milk
1 T fresh lime juice (or juice from ½ lime)
1 T ketchup OR 1 T tomato paste + 1 t sugar
First, make the curry sauce by placing all sauce ingredients together in your food processor or blender. Process ingredients well to make the yellow curry sauce.
Place chicken pieces in a casserole dish. Add the curry sauce you just made. Also add the kaffir lime leaves (left whole), and the lemon grass pieces. Stir together well, then cover and bake at 375° for 45 minutes.
Remove dish from oven and add the potatoes, bell pepper, and cherry tomatoes. Stir well, then return to the oven and bake for an additional 20 minutes (or until chicken and potatoes are well cooked). Note: if you prefer your tomatoes to taste fresh rather than cooked, add them right before serving. The heat from the sauce will warm and soften them just enough to taste great.
Remove curry from the oven. Stir, then do a taste-test, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Add additional fresh chilies if you prefer more spice. If it’s too spicy (hot), add a little more coconut milk (or substitute plain yogurt). If too sour, add a little more brown sugar.
When you’re happy with the taste, add the cherry tomatoes (if you haven’t already), then sprinkle with fresh coriander or basil. Serve hot with Thai jasmine-scented rice, and ENJOY!
Pairs Well with Lambert Bridge Viognier, Sauvignon Blanc or Zinfandel